If you are looking for a decadent breakfast that is easy to prepare and incredibly DELICIOUS, may I suggest Lemon Ricotta Pancakes? Easily made from scratch, light and fluffy, and infused with lemon flavor, this is one breakfast your family and friends will remember!

I first tasted lemon ricotta pancakes last Fall when my husband and I enjoyed a 4 day getaway to Bend, Oregon. We stumbled upon a restaurant called The McKay Cottage Restaurant (voted best breakfast restaurant in Bend, every year since 2010), and had a wonderful breakfast there. Our meal was so good, we ended up going back again the next day, and thoroughly enjoyed their incredible lemon ricotta pancakes! Soooo good! Look how scrumptious they looked when served to us! YUM!

Once we returned home, I vowed to eventually make them from scratch, so we could enjoy them here in our home, instead of a restaurant 4 hours away from us! I searched online for a recipe that sounded perfect, and picked this one!

Right before Christmas, I received a box of fresh, homegrown Meyer lemons from my dear friend Lenita, in Southern California. I KNEW I had to use a few of those extraordinary lemons to make some pancakes… STAT! So I did, and yes…they were amazing! Here’s how easy it is to make a batch of these fluffy and delicious pancakes from scratch!:

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended.

Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until very hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). I tend to “eat with my eyes” first, so I “fancied” the pancakes up a bit (like the restaurant did)! I used thin lemon slices, raspberries and blueberries. Sliced fresh strawberries would be pretty, as well!

Serve warm, with maple syrup or whipped cream! Take a big bite and enjoy this decadent breakfast treat! They taste WONDERFUL, and LOOK pretty good, too!

I really hope you will consider trying this recipe… the pancakes are EASY to prepare, and would be perfect for a weekend breakfast with family or friends! You’ll definitely enjoy these, and they’re so good I bet you’ll want to make them again… and again! Have a great day!

Lemon Ricotta Pancakes are easily made from scratch, light and fluffy, and infused with lemon flavor, for an absolutely delicious breakfast your family and friends will remember!

Category: Breakfast

Author: JB at The Grateful Girl Cooks!

Ingredients

2cupsall purpose flour

1/4cupgranulated sugar

3/4teaspoonsalt

3/4teaspoonbaking powder

1½teaspoonsbaking soda

2eggs(large)

1½cupsmilk

1cupricotta cheese(full fat is best!)

1½teaspoonsvanilla extract

1/4cupfreshly squeezed lemon juice(approx. 2 large lemons)

2teaspoonslemon zest

For Garnish/Serving (if desired):

Powdered sugar(sifted), Fresh fruit, or whipped cream

Maple syrup

Instructions

Whisk together flour, sugar, salt, baking soda and baking powder in a large mixing bowl.

In a separate mixing bowl, whisk eggs until blended. Add ricotta cheese, milk and vanilla extract. Whisk these very well, so the ingredients are fully blended. Pour the wet ingredients into the bowl with the dry ingredients. Stir until all ingredients are fully combined (do not OVERMIX!). Add fresh squeezed lemon juice and lemon zest; stir only until they are incorporated into batter.

Lightly spray, butter or grease a griddle or large skillet. Heat griddle until hot, then pour 1/3 cup of batter for each pancake onto hot griddle. Make sure to leave enough space between them, so they do not run into each other. Cook a couple minutes, until bubbles form on top of batter. Flip over, and cook the other side for a couple minutes or until the bottom is golden brown. Repeat process with remaining batter (you can keep the cooked pancakes in the oven on a low temperature to keep them warm).

When ready to serve, place stack of pancakes onto individual plates. Sift powdered sugar over the top of the pancakes and garnish with fresh fruit (if desired). Serve warm, with maple syrup or whipped cream, and ENJOY!

Recipe Notes

The pancakes can easily be frozen. Place a sheet of wax paper between each room temp. pancake, wrap securely in aluminum foil or resealable plastic storage bag, and store in freezer. Reheat pancakes (in oven or microwave) for another meal.